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Canning Recipes

Strawberry-Rhubarb Jam

by: Dusti Cummins

4 c ground rhubarb
4 c ground strawberries
14 c sugar
6 oz liquid pectin

Combine rhubarb and strawberry pulp in large pot. Amounts of each needn't be exact as long as the total amount is 8 c. Mix in sugar. Heat and stir on medium-high heat until sugar dissolves. Bring to boil. Boil 5 minutes, stirring occasionally.

Add pectin. Return to a full rolling boil on high. Boil hard for 1 minute.
Remove from heat. Skim off foam (if kept it's great for on top of ice cream).

Pour into hot sterilized pint jars and screw metal bands on securely. For
added assurance against spoilage, you may choose to process in a boiling
water bath for 5 minutes.

Makes 7 1/2 pints.

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